Avocados, From Mexico To Your Dessert Plate

Who would think that avocados could be featured in a TV ad? Many were startled to hear that Avocados From Mexico was going to air another commercial during Super Bowl 50.  The company’s decision should come as no surprise. After all, most of us will be enjoying a big ol’ bowl of guac come Game Day.

Did you know avocados – besides being rich in vitamins and minerals – are also very versatile when it comes to cooking? You can have them as a starter, in a salad, as a side and even as a dessert! Oh yes! You read well! We had the same reaction when we found out… So close your mouth before you start drooling on your keyboard.

Check out this compilation of mind-blowing avocado recipes and discover the sweet side of avocados.

5. Fudgy Avocado Brownies

(from How Sweet It Is)

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 Ingredients

For Brownies
2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
8 ounces high-quality dark chocolate, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons avocado oil
4 ounces high-quality dark chocolate, chopped

For Frosting
1 large ripe avocado
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

Directions

For Brownies:
Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.

In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined – do not over mix. Stir in avocado oil until it’s well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.

For Frosting:
Add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.

4. CHOCOLATE AVOCADO TRUFFLES

(from Crazy For Crust)

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 Ingredients

1 small avocado (just under 1/2 cup mashed)
1 cup semi-sweet chocolate chips (use a good brand; I like Ghiradelli or Guittard)
1/2 teaspoon vanilla
Sprinkles, cocoa, powdered sugar, or coconut for rolling

 Directions

  1. Place avocado in a food processor and blend until smooth. Meanwhile, add chocolate chips to a microwave safe bowl and melt for 1 1/2 – 2 minutes, stirring every 30 seconds. Once chocolate is melted and smooth, stir in avocado and vanilla. Cover with plastic wrap and chill until firm, at least a few hours. (I forgot to add the vanilla in mine, but they were still good! Do what you’d prefer.)
  2. Line a cookie sheet with waxed paper. Place sprinkles in a dish for rolling. You can also use cocoa powder, powdered sugar, or sweetened coconut, if you prefer. Use whatever you would cover regular truffles in! Use a 1 tablespoon cookie scoop to scoop balls of the chocolate mixture. Roll into even sized balls. Roll in topping, place back on cookie sheet. Chill until ready to serve.

 3. AVOCADO MINT CREAM BARS

(from Eat Good For Life)

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 Ingredients

Crust
1 cup raw almonds
1 cup pitted dates
1 tbs cacao powder

Filling
1 avocado, pitted and peeled
3 tbsp coconut oil, melted
3-4 tbsp maple syrup
1 banana
1/2 tsp vanilla extract
5-10 drops peppermint oil, or peppermint extract
Pinch of salt (optional)

Topping

3 tbsp cacao powder
3 tbsp coconut oil, melted
2 tbsp maple syrup

Directions

  1. Place the crust ingredients in your food processor and pulse until combine or the mixture is coming together like in the picture. With a spatula press evenly into the bottom of a 8×8-inch square baking pan previously lined with unbleached parchment paper.
  2. Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.
  3. Freeze bars until firm. To serve let the bars thaw at room temperature for 20-30 minutes and cut as desired.

2. Avocado Pound Cake

(from Rita Reviews)

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 Ingredients

3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 cups granulated sugar
1 cup plus 2 tablespoons ripe mashed avocados
4 large eggs
2 teaspoons vanilla bean paste
3/4 cup buttermilk

Directions

  1. Preheat to 350°F. Grease and flour two 9×5-inch loaf pans
  2. Whisk together flour, cornmeal, salt, baking powder, and baking soda then set aside.
  3. In a separate bowl beat butter and sugar on medium speed until light and fluffy,about 3 to 5 minutes.
  4. Add avocado and beat for another 2 minutes. Don’t forget to stop and scrape down the sides of the bowl as you need to.
  5. Add eggs, one at a time, and beat for 1 minute after each  addition.
  6. Make sure everything is well mixed together then beat in vanilla.
  7. Add 1/2 the flour mixture and mix (on low-speed) until incorporated.
  8. Add the buttermilk and the remaining flour mixture again just incorporating it.
  9. Now you can finish mixing everything by hand. About a minute or two.
  10. If you are using any of the additions below now is the time to add them an incorporate them into the batter.
  11. Divide between pans and bake for 45 minutes. Be sure to let the cakes cool for about 20 minutes. They will last for 4 days if wrapped well at room temperature. If you freeze them they will last for about 5 months.

1. Avocado Dulce de Leche Muffins

(from Sweet Life)

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 Ingredients

1 1/2 cups AP flour
1/4 cup cornmeal
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
6 tbsp butter, softened
1 1/2 cups sugar
1 ripe avocado
2 large eggs
1 tsp vanilla extract
3/8 cup buttermilk
16 tsp dulce de leche

Directions

1. Preheat oven to 350. Put cupcake liners in muffin tin.
2. In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.
3. Set aside.
4. Set the eggs out on the counter to come to room temperature while you beat the butter and
sugar.
5. In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.
6. Add the sugar and beat until light and fluffy, about 4 minutes.
7. Add the avocado and beat another minute to incorporate.
8. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
9. Add the eggs one at a time, beating 1 minute after the addition of each egg.
10. Beat in vanilla extract.
11. Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then
the rest of the flour mixture.
12. Beat just until combined.
13. Pour into cupcake liners until they are about 3/4 full.
14. Put a dollop (about a tsp) of dulce de leche on top of each liner full of batter and swirl around
with a butter knife.
15. Bake for 15­20 minutes or until a toothpick inserted comes out clean.
16. Let cool for five minutes in pan and then remove to a wire rack.